Ilanka Native Artists Consortium
Gloria Cunningham Gloria Cunningham grew up in Naknek, Alaska where she learned skin sewing and beadwork from her mother. She creates stunning fur apparel, beadwork,and hand crafted dolls and bears. Her work is well-known by artisans and collectors throughout the state of Alaska. Gloria shares her expertise in Ilanka craft workshops, where she teaches a variety of skin sewing classes. This year she will teach particpants how to create authentic Athabascan slippers. Click here to see more of Gloria's work. |
NVE tribal member Virginia Lacy shares some favorite recipes using foods that are harvested from Prince William Sound and the Copper River Delta. If you're not lucky enough to live in a wild place like Virginia does, you might have to buy your ingredients at the grocery.
CORDOVA HALIBUT Halibut fillets, cut into even size pieces (about 2 lb.) ½ cup mayonnaise ½ cup sour cream 2 tsp flour 2 tsp lemon juice 2 tbsp minced onion 1/4 tsp cayenne pepper 1 can diced green chilis, drained ½ cup shredded cheddar cheese Rinse halibut and pat dry. Arrange pieces side by side in a greased 9 x 12 baking dish. In a small bowl, stir mayonnaise, sour cream and flour together until smooth; then stir in lemon juice, onion, cayenne and green chilis. Spoon the mixture evenly over the fish to cover completely. Bake, uncovered, in a 425 degree oven until fish is opaque in center or flakes, about 20 minutes. Sprinkle cheese onto fish and continue to bake until cheese is melted, about 2 minutes. Serves 6. MARINATED CRAB 6 Cooked cracked Dungeness crab 1 pt. olive oil 12 cloves garlic, finely chopped 1/4 cup chopped parsley 6 lemons Dash of Worcestershire sauce Separate each leg of the crabs with section of body meat. Crack legs with mallet. Make a marinade of the olive oil, garlic, juice of four of the lemons, and the worcestershire sauce. Pour over cracked crab in large bowl. Chill and stir frequently for several hours. Garnish with parsley and lemon slices from the remaining 2 lemons. Serve with plenty of garlic bread. CLAM, SQUID OR SALMON FRITTERS (Simple and tasty) 1 cup minced clams, ground squid, or flaked salmon 1 egg 3 tbsp finely chopped onion 2 tbsp finely chopped celery 1/3 cup cracker crumbs A little milk or clam juice if needed Combine all ingredients adding liquid if needed, and form into small patties. Roll in flour. Fry in a little butter over medium heat until brown, turning once.
PEROK (Russian Fish Pie) Pie crust for 9 inch deep dish pie pan, top and bottom 6 tbsp butter 2 cups shredded cabbage 1 onion, finely chopped 2 cloves garlic, minced 1 cup sliced carrots, cooked 2 tbsp. Flour ½ cup chicken stock 3 tbsp fresh dill or 1 tbsp. Dry 1 tbsp lemon juice 2 cups boiled salmon, cooled and flaked 2 cups boiled white rice 3 hard cooked eggs, chopped 1 raw egg 1 cup half and half Salt & pepper to taste Preheat oven to 425. Cover bottom of pie plate. Over medium heat melt 3 tbsp butter in heavy frypan. Add cabbage and stir until slightly translucent. Remove cabbage and set aside. Reheat frypan with 3 tbsp butter. Add onion and saute until translucent. Add garlic and cooked carrots. Spread cabbage evenly on bottom of pie pan. Follow with rice, salmon, mushroom-stock mixture and chopped eggs, in that hour. Whisk egg with half and half and pour into pie shell. Cover with remaining dough, crimp edges. Cut vents in top crust and brush with egg white or water for a glaze. Bake in oven for 10 minutes, then reduce heat to 350 degrees and bake for an additional 50 minutes or until golden brown.. HANGOVER EGGS 1 lb. Chopped bacon Brown bacon. Add garlic. Brown lightly. Add onion, celery, tomatoes, mushrooms, chilis and seasonings. Simmer about 20 minutes. Break eggs into sauce, cover and poach. Serve over toast. HALIBUT SEVICHE 2 lb. Halibut filets, skin and bones removed (or may use scallops or prawns) Mix 1/4 cup olive oil 1/4 cup chopped olives EVERYONE’S FAVORITE CLAM DIP 1 - 8 oz. Pkg. Cream cheese, softened Mix well, adding clam juice for proper consistency. Serve with chips or veggie strips. BLUEBERRY COBBLER WITH COOKIE TOP Filling: 4 cups blueberries 1 large peach, finely chopped or can use canned peaches 3/4 cup orange juice 1 cup sugar 3 tbsp. Cornstarch Topping: 1 cup flour ½ tsp. Baking powder Pinch of salt 2 cubes softened butter 1 cup sugar 1 egg ½ tsp. Vanilla Mix peach, orange juice, sugar, corn starch, and let set 30 min. Add to blueberries in 9x13 pan. Mix butter and sugar in large bowl. Stir in egg and vanilla. Combine flour, baking powder, salt, and add to butter/sugar mixture. Drop by tablespoons on top of filling. Bake 35-40 minutes until top is golden and filling is bubbly. Great served with a scoop of ice cream or a glob of whipped cream. CRANBERRY DROP COOKIES 1 cup granulated sugar 3/4 cup packed brown sugar ½ cup margarine or butter, softened 1/4 cup milik 2 tbsp. Orange juice 1 egg 3 cups flour 1 tsp baking powder ½ tsp salt 1/4 tsp baking soda 2 ½ cups coarsely chopped fresh or frozen cranberries 1 cup chopped nuts Heat oven to 375 degrees. Mix sugars and margarine. Stir in milk, orange juuice and egg. Sift together flour, baking powder, salt and baking soda. Add dry mixture to batter. Mix in remaining ingredients. Drop by rounded tsps onto greased cookie sheet. Bake 10 to 15 minutes. Makes 5 dozen cookies. |
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